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Green Tomato Chutney
Wednesday, 19 Sep 2012 6:57 pm
In September and before the serious frosts begin, have you ever wondered what to do with those tomatoes which simply won’t ripen outdoors. Especially if you really don’t want window sills lined with slowly rotting tomatoes for the next few weeks! Here’s a little recipe from my Mum’s rather ancient cookbook…
Green Tomato Chutney

Makes around 4kg


  • 2½ kg green tomatoes (a few with red bits doesn’t matter)
  • 500g onions (or shallots)
  • 1 rounded tbsp salt
  • 500g sultanas
  • 500g cooking apples (eating apples make a sweeter chutney)
  • 500g light muscovado sugar (or light brown cane sugar)
  • 1.14 litre jar spiced pickling vinegar (or malt vinegar)


Slice the tomatoes (skin them if you feel so inclined but it doesn’t really matter). Finely chop the onions. Mix or layer both in a large bowl with the salt. Cover and leave overnight. (This cuts down cooking time.)

Next day, chop the sultanas, then peel, core and chop the apples. Put the sugar and vinegar into a large open pan and bring to the boil, continuing to stir to dissolve the sugar. Add the sultanas and apples and simmer for 10min. Strain the tomatoes and onions in a colander (but don't rinse them), then tip into the pan and return to the boil.

Simmer while stirring occasionally until the mixture turns thick and pulpy (usually about an hour but longer isn’t unusual). Transfer to warmed kilner type jars and cover with lids. (Jam jars are OK providing the lid is plastic lined – otherwise the vinegar will eat into the lid)


Add a little ginger to spice the chutney up.
Serve with cheese or cold meats.
For those with unlimited budgets and a sweet tooth use Balsamic vinegar!


Thoroughly wash and rinse jars in hot water then heat in a warm (100C -140C) oven for 10min to sterilise the jars.

Green Tomato Chutney

Trade discount for professional gardners.

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Please note: We are closed Christmas Day, Boxing Day, New Years Day and Easter Sunday
We close early (3pm) on Christmas Eve and New Years Eve.


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